I’m one of those persons who get up half an hour earlier than necessary to have time to make a rich and abundant breakfast. I love baking in the early hours of the day, it’s my favorite time, but sometimes you only have 20 minutes, or you want to leave breakfast ready from the night before, and these muffins are a great option!
Super quick to make, with only 8 ingredients and very rich, these muffins became one of my favorite breakfasts, I mean, who doesn’t like muffins for breakfast?
This is the first time I have used applesauce to bake, in this recipe it is one of the main ingredients, it gives a really great smoothness and make them wetter, so I will definitely use it in more recipes of this type.
And the other main ingredient is buckwheat, but not buckwheat flour, groats, so we can say that these muffins plus gluten-free are flourless. You can eat the buckwheat groats raw or roasted, but for this recipe, you will have to soak them for at least 6 hours before using them, or, for example, throughout the night, and prepare the recipe in the morning.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Best easy breakfast muffins
It only takes 8 ingredients and 20 minutes to make this super perfect recipe for breakfast.
- 2 cups buckwheat groats, soaked overnight 200g
- 1/2 cup maple syrup or honey 130g
- 1/2 cup applesauce 120g
- 1/4 cup liquid oil 60ml
- 4 Tbsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extarct
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips 110g
Preheat the oven to 200°C
Drain the buckwheat. Process until you get a homogeneous cream. Add the rest of the ingredients except the chocolate chips, process until everything is well integrated.
Add the choco chips and mix. Divide the mixture into 12-15 non-stick muffin molds and bring to the oven for 12-15 minutes or until golden brown on top and dry inside.